Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, barbecue spiral stuffed pork loin with bratwurst, apples & walnuts. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we must first prepare a few ingredients. You can have barbecue spiral stuffed pork loin with bratwurst, apples & walnuts using 17 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Barbecue Spiral Stuffed Pork Loin with bratwurst, apples & walnuts:

1. Get Stuffing
2. Prepare 1 tsp vegetable oil
3. Prepare 1/2 lb fresh bratwurst sausage
4. Get 1 granny smith apple; peeled, cored & diced
5. Take 1/4 cup raisins
6. Make ready 1/4 cup walnuts, chopped
7. Get 1 tbsp butter
8. Prepare 3/4 cup plain Panko bread crumbs
9. Take 1/4 cup apple juice
10. Make ready 1 favorite rub (or salt & pepper to taste)
11. Make ready Glaze
12. Take 1 stick butter
13. Get 1/2 cup packed brown sugar
14. Get 2 tbsp Karo Light Corn Syrup
15. Get 1/4 cup apple juice
16. Take wrap
17. Prepare 8 slice thin slice bacon

Instructions to make Barbecue Spiral Stuffed Pork Loin with bratwurst, apples & walnuts:

1. Remove the casings from the fresh bratwurst sausage and discard casing.
2. Sauté the bratwurst sausage in a bit of vegetable oil over medium-high heat.
3. Remove the sausage once its browned and reserve the oil in the pan.
4. Add in the diced apple, raisins and chopped walnuts into the same pan and sauté a couple of minutes. Add the butter and cook until apples are softened. Re-add the sausage and Panko crumbs. Stir for about 30 seconds. Add the apple juice. Adjust the juice amount, as needed, so the stuffing mixture is not too thick or not too runny. Add rub or salt & pepper to taste. I used 2 Tbsp of the "HEB house" seasoning.
5. Refrigerate for an hour before proceeding to the next step - it needs to be cooled for food safety reasons if you don't want to cook the spiral loin immediately.
6. Fillet/butterfly your pork loin so you end up with a flat piece. Trim off excess ridges and thicknesses. Cover with plastic wrap and pound flat a bit with the smooth side of a mallet. Trim the sides squaring them up.
7. Lay the refrigerated bratwurst stuffing down leaving 1 inch borders. Roll into a spiral log - making sure to roll up the non-fat cap end first, so that the fat cap is on the outside of the roll. Wrap slices of bacon around pork tucking ends under next wrap as you go. Apply some rub or salt & pepper on the outside and wrap in Saran wrap. Store in refrigerator until ready to cook. I refrigerated overnight.
8. Heat pit to 250F, transfer cold loin from the fridge into your hot pit. Cook until the pork internal temperature is 140°F. (Note: add 1 tennis sized chunk of apple if using Kingsford briquettes). I smoked in the smoker for 1 hour using pecan chips and temps the same as above.
9. Remove from pit and loosely tent with foil for 15 minutes to allow it to cool and for juices to re-distribute.
10. While cooling, prepare glaze. Saute the butter & brown sugar in a pan. Add Karo syrup, apple juice and simmer to reduce to consistency of thin gravy. Pour over loin. If you like, you can set the glaze by returning the loin to the pit for 5 minutes. Slice into rings and serve.

So that’s going to wrap this up for this exceptional food barbecue spiral stuffed pork loin with bratwurst, apples & walnuts recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!